期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2020
卷号：44
期号：1
页码：132-148
DOI：10.35219/foodtechnology.2020.1.08
出版社：Galati University Press
摘要：The spontaneous fermented cereal-based products are natural ingredients used since ancient times as aroma and texture enhancers or as biopreservatives. Many studies that focus on the sourdough microbiota and its related properties were carried out until now due to the fact that the fermented products with lactic acid bacteria strains have high functionality and support the consumer’s decisions in regard to the healthy foods consumption and lifestyle improvement. As such, finding new lactic acid bacteria strains with functional and technological features that could be part of new starter cultures and understanding the biochemical pathways involved in the fermentation process are still the current research objectives for the scientists in this field. This review highlights the newest trends in the sourdough technology by stating the diversity of raw materials and starter beneficial microorganisms in order to obtain functional fermented products, gluten-free sourdoughs, or fermented products rich in postbiotic compounds (i.e. organic acids, bioactive peptides, short-chain fatty acids (SCFA), exopolysaccharides (EPS), enzymes), compounds biosynthesized by the microorganisms that are part of the consortium involved in the fermentation process. Additionally, multiple strategies for the reduction of the antinutritional factors and an increment of the minerals’ bioaccessibility are pointed out, as well as the comparisons between the nutritional compounds of some underutilized pseudocereals and grains for the formulation of new sourdoughs that are recommended for the consumers with special nutritional requirements.
